Healthy Banana Oat Muffins are a delightful way to enjoy a wholesome treat any time of year. Packed with ripe bananas and oats, they’re a great option for breakfast or a quick snack. Plus, they can easily be customized with your favorite mix-ins, making them incredibly versatile and satisfying.
If you’re looking to make substitutions, feel free to use maple syrup instead of honey for a vegan option. For those with allergies, ensure that your oats are certified gluten-free if necessary. Pumpkin puree can be an interesting alternative for banana if you’re in the mood for a twist, but keep in mind it will change the flavor profile.
Muffins & Cupcakes
Healthy Banana Oat Muffins Recipe
Ingredients
- 2 cups old fashioned rolled oats
- 2 large bananas, very ripe
- 2 large eggs
- 1 cup plain nonfat Greek yogurt
- 2 to 3 tablespoons honey, adjust for sweetness
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- up to ½ cup mix-ins, such as chocolate chips
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a 12-cup muffin tin by lightly greasing it or lining it with paper liners; grease the liners as well. Set the tin aside.
- In a blender or food processor, combine 2 cups of old fashioned rolled oats, 2 large ripe bananas, 2 large eggs, 1 cup of plain nonfat Greek yogurt, 2 to 3 tablespoons of honey, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of pure vanilla extract, and ⅛ teaspoon of kosher salt. Blend until the mixture is smooth, stopping occasionally to scrape down the sides, which should take about 3 minutes.
- If you are adding mix-ins such as chocolate chips, do so by hand once the batter is smooth. Allow the batter to cool for about 10 minutes if it feels warm from blending to prevent melting the chocolate chips too much.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. For a decorative touch, sprinkle additional chocolate chips or nuts on top if desired.
- Bake the muffins in the preheated oven for about 15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Once baked, remove the muffin tin from the oven and let the muffins cool for about 10 minutes in the tin. They may deflate slightly, but they will still taste wonderful. After cooling, remove the muffins from the tin and enjoy them warm.
Tips
- The muffins can be made ahead and stored in an airtight container for up to a week.
- They freeze beautifully, so consider making a double batch to have on hand for busy mornings.
- Feel free to get creative with your mix-ins—nuts, berries, or even a sprinkle of cinnamon can add a nice touch.
If you’re looking for another delicious muffin option, try the Healthy Apple Muffins. They offer a wonderful combination of flavors and textures that are sure to please any palate.